Flourless Chocolate Cake Recipe (Divine Delight)

by Anne Carter

New Recipe

Course: Dessert Cuisine: American Prep Time: 15minutes  Cook Time: 25 minutes  Resting Time: 1 hour  Total Time: 1hour 40minutes  Calories: 292kcal Author: Anne Carter

Fluffy Flourless Chocolate Cake Recipe

– 8-Inch Round Cake Pan – Wire Cooling Rack – Parchment Paper


– 1 cup semisweet chocolate chips or chopped chocolate – ½ cup unsalted butter – ¾ cup granulated sugar – ¼ tsp Salt – 1 tsp vanilla extract – 3 large eggs slightly beaten – ½ cup Dutch process cocoa powder


1. Preheat your oven to 375°F. Grease an 8-inch round cake pan with nonstick cooking spray. 2. Cut a piece of parchment paper to fit the pan's bottom. Place the parchment in the pan and give it a spray. Set it aside. 3. In a big microwavePour your fantastic batter into the prepared pan.-safe bowl, put chocolate and butter. Heat for about a minute until the butter melts and the chocolate is soft.


4. Stir it until it's smooth. If needed, reheat in 10-second bursts, stirring each time. Add sugar, salt, and vanilla extract. Give it a good stir. 5.  Add the eggs and stir until smooth. Toss in the cocoa powder and stir until just combined. No over-mixing here! 6. Pour your fantastic batter into the prepared pan.


7. Bake for 25 minutes or until the top gets a thin crust and the center hits 200°F on an instant-read thermometer. 8. Let the cake cool on a wire rack for 10 minutes. Loosen the edges with a butter knife. 9. Carefully flip it upside down onto a cake plate. Now, the bottom becomes the top. Let the cake cool completely.


10.  Heat until the cream is super hot (30 seconds to start, but check as needed). 11. Remove, stir until the chocolate melts, and it's silky smooth. 12. Spread the chocolate ganache evenly over the cooled cake. Let it set for a few hours. Speed things up by popping it in the fridge.


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